On a rainy, cold, and dreary day recently, I suddenly heard loud noises, as if someone had begun dumping pebbles on my rooftop. I looked outside my kitchen window and I could scarcely believe my eyes. My normally sunny southern California was being pelted unmercifully with pea-sized hail that was now blanketing the entire yard in its frozen, glistening white.
So, it was no wonder that I craved comfort from the cupboard as lunchtime rolled around. I wanted soup — hot, well-seasoned, and quick to prepare.
A quick forage through the shelves yielded chicken broth, enchilada sauce, and refried beans. I threw everything together along with the addition of onion and spices and I couldn’t believe how soothing, warming, and satisfying the resulting nectar tasted.
The perfect antidote for the winter blues, I hope you enjoy this as much as I do.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
(one cup) servings
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- 1 tablespoon olive oil
- 1/3 cup mild,white onion finely diced
- 1 16 ounce can refried beans (I use a "traditional" style with lard)
- 1 14.5 ounce can 33% less sodium chicken broth
- 1/4 cup red enchilada sauce (For testing purposes, I used Rosarita brand)
- 1 teaspoon salt-free Mexican seasoning blend (Crumbled between your fingers)
Ingredients
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- In a medium saucepan, on medium heat, saute the onion in the olive oil until golden, approximately 3-5 minutes.
- Whisk in the remaining ingredients, raise heat to high just to bring the soup to a simmer. Turn heat down to medium and simmer gently, without a lid, stirring occasionally, for 5 minutes.
- Can be served immediately or prepared ahead of time and stored, covered, in the refrigerator before reheating. Enjoy within 5 days.
Nutritional facts per serving:
152 calories
6g fat
816mg sodium
19g carbs
6g fiber
8g protein
